Place coconut, coconut butter, coconut oil, peppermint oil and maple syrup into HMP and blend 10 sec/speed 6. Stop and scrape down sides of bowl and around the blade. Repeat 4 times or until you are happy with the texture.
Add almonds if using during last blend. Line a baking tray with paper.
Using wet hands, form into 10-12 large balls, pushing together to compress mixture.
Place into the fridge for at least ½ hour.
Place chocolate into clean and dry HMP and melt 15 min/40°C/speed 1/pulse.
Scrape chocolate out of HMP into a glass or ceramic bowl and dip each ball into chocolate using two spoons or forks, coating completely and generously.
Return to the fridge after allowing the chocolate to set slightly at room temperature.
Serve with coffee or as an After Dinner Mint.
Coconut Butter can be purchased in health food stores, or you can make it yourself.